Talking Food Trends with Angela Sellers

Angela Sellers is a chef, food stylist and recipe developer at Hormel Foods. She is a graduate of the Culinary Institute of America (CIA) in Hyde Park, N.Y., and has done recipe development for Martha Stewart, Food Network and Southern Living Magazine.

We asked her to elaborate on this year’s flavor trends.

Q&A

Looking back at 2017, what evolving trends did you see dominate the food landscape?

Looking back at 2017, I saw a lot of composed grain bowls – anything from Mexican grain bowls with rice, beans, avocado and jalapenos to more unique bowls using farro, spelt, quinoa, oats and barley topped with roasted root vegetables, hearty greens and nuts/seeds.

Ramen also seemed to have a surge in popularity.

Looking back at 2017, what ingredients did you see gain popularity with consumers?